- Level: Easy
- Total: 3 hr 20 min
- Active: 40 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 946
- Total Fat
- 64 g
- Saturated Fat
- 26 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 35 g
- Cholesterol
- 180 mg
- Sodium
- 1019 mg
Rich yet unfussy, this slow-braised short rib ragù delivers deep comfort with minimal effort. The oven does most of the work, turning simple ingredients—beef, tomatoes, and a splash of wine—into a velvety sauce that clings to ribbons of fresh pappardelle. It’s the kind of meal that feels special enough for company but easy enough for a cozy Sunday supper.
- Level: Easy
- Total: 3 hr 20 min
- Active: 40 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 946
- Total Fat
- 64 g
- Saturated Fat
- 26 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 35 g
- Cholesterol
- 180 mg
- Sodium
- 1019 mg
Ingredients
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Directions
Special equipment:
a 3.5-quart enameled cast-iron braiser- Preheat the oven to 350 degrees F.
- Spread the short ribs on a baking sheet and sprinkle generously all over with salt and pepper. Heat the olive oil in a 3.5-quart enameled cast-iron braiser over medium-high heat until shimmering but not smoking. Add the meat and cook, turning with tongs, until each piece is browned all over, about 8 minutes. Transfer the meat back to the baking sheet and discard all but 1 tablespoon of the fat.
- Reduce the heat to medium and add the garlic and onion to the pan. Cook, stirring with a wooden spoon, until fragrant and starting to soften, about 1 minute. Add the carrots and cook, scraping up any browned bits from the bottom of the pan, until the carrots start to soften and the onions are translucent, about 5 minutes. Add the wine and cook, stirring occasionally, until completely evaporated, about 5 minutes.
- Return the meat to the pan and add the tomatoes. Fill the tomato can about a third full with water, swish it around to get all the tomato pulp and add it to the pan. Crush some of the whole tomatoes with the back of the spoon. Mix in 1 teaspoon salt and several grinds of pepper, then nestle the rosemary in the middle of the sauce. Cover, transfer to the oven and cook until the meat is fork-tender, 2 to 2 1/2 hours.
- Uncover the pan and use tongs to remove and discard the bones and rosemary stem. Using 2 forks, break up the meat into bite-size pieces; keep warm over low heat.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Reserve 1 cup of the pasta water, then drain the pasta and add it to the sauce. Toss the mixture gently with tongs, adding about 1/2 cup of the reserved pasta water. Add additional pasta water, if needed, to thin the sauce to the desired consistency. Top with the Pecorino-Romano and serve with additional cheese for passing at the table.
